Bonchon
475 Durbin Pavilion Dr Unit K101, Saint Johns, FL 32259 · Permanent Food Service · License 6502361
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 7 basic (2 repeats)-28
- Administrative complaint on Aug 10Counts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line, raw pork stored in same container as cheese balls. In walk-in cooler, raw eggs stored over cooked pork and sausage/rice skewers. Operator moved all items to proper storage.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At back door area, multiple chemical spray bottles stored with and over multiple seasonings and single service items. Operator moved chemicals.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed license during inspection.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At dish area, cart in front of handwash sink and buckets in handwash sink. Operator moved all items.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At cook line handwash sink, no paper towels. Operator supplied towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At mop sink, 2 pump sprayers of degreaser not labeled. Operator labeled both bottles.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Wenzheng Chen e paired 9/27/2025
Repeat violationAdministrative complaint
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At dry storage, bulk salt container not labeled. Operator labeled container.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
At cook line, case of oil on floor. Operator moved oil to shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At dry storage shelves, scoop in bulk sugar container has handle touching product. Operator moved scoop.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
At cook line, wet towel under cutting board. Operator removed towel.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters over stove have grease build up. At dry storage shelves, exterior of bulk rice container soiled with residue.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At bar, shelves on back bar , over glasses, have dust build up. At bar, floor drain under handwash sink has build up of debris and mold-like substance.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Wallet stored on bag-in-box soda soda case. Operator removed wallet.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.